Healthy Lemon Bars

We’ve cut refined sugar out of our diets, but my husband LOVES lemon bars. Unfortunately, most of the substance of a lemon bar is sugar, take that out and there’s not much left. So, I’ve been on a quest to develop a reasonable substitute for his beloved dessert. I started with a recipe for lemon brownies, then adapted it so much it hardly resembled the original, in fact, I’d say it’s a lot more similar to an actual lemon bar- success! Now, don’t go expecting a lemon bar’s exact twin, but if you expect something similar, but more complex, a little more sophisticated and a lot healthier, you won’t be let down! And bonus: no white flour or white sugar, just the good stuff:)

First, combine:

A generous 1/2 cup honey (or 1/4 honey and 1/4 maple syrup, which is a little tastier, but a bit more expensive too)

1 stick of butter, melted

1/4 teaspoon sea salt

Beat in your mixer:

2 eggs

2 egg yolks

juice from one lemon

zest from one lemon

Now mix in the honey and butter combo and add:

1/2 cup whole wheat flour

1/2 cup almond meal/flour

Spread your batter into an 8×8 pan and bake at 350 for 30-35 minutes. The edges will be a bit brown, the center should be spongy.

Now, to be extra fancy, you’re going to make a yogurt topping and zest more lemon on top!

Mix together:

About one cup Greek yogurt

Maple syrup to taste (I like it still a bit tart, so I use a couple tablespoons)

Zest of one lemon

Once your bars have cooled, serve them with a generous dollop of yogurt topping and a sprinkling of lemon zest. Enjoy!!

Amy gets excited about urban homesteading, natural family living, bee keeping, attachment parenting, raw food and whole food cooking, yoga practicing, and urban chicken "farming." MOREWhen she is not contributing about her latest food explorations on the Plan to Eat blog, you can find her at her blog: TheProgressivePioneer.com

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